Thursday, August 27, 2015


Mexican Cemita Buns are used to make a sandwich which is very popular in the Puebla region of the country. There they make the Cemitas Poblana, which is a sandwich is filled with sliced avocado, meat, Queso Oaxaca or Quesillo (a string cheese sold as balls) or Panela cheese (fresh cow’s milk cheese), onions, a strongly flavoured almost floral herb called p├ípalo (supposedly a cross between arugula and coriander in flavour) and a red Chipotle sauce.

 These buns may look like regular sesame topped burger buns but they’re nothing like it. The Cemita, which is the name given to the bread and the sandwich made with it, is made with a brioche-like enriched dough that has a crunchy outside but is soft inside.

All purpose flour ... 3 cups
Cream ............... 1/2 cup
Luke warm water .. 1/4 cup
Milk .................. 1/4 cup
Instant yeast ....... 1 tsp
Salt ...................  3/4 tsp
Sugar ............... 1 and 1/2 tsp
Seasame seeds .. 1/3  cup or as needed.
Coarse sea salt .... for sprinkling (optional)


Add 1/2 tsp sugar to the luke warm water. Sprinkle yeast on top and leave it in a warm place until it becomes frothy.

Take all the ingredients at room temperature.

Take the flour in a big bowl. Make a well in the center and break the eggs. Add the remaining sugar, salt and the frothy yeast.

Knead it by adding the milk and cream little by little. The dough will be little sticky. You may use machine if you have it. That makes it easier to handle the dough.

Take the dough on a floured surface and knead it until you get the desired texture. Try to avoid adding too much flour as it has to be a little soft and sticky.

Shape it into a round lump and put it in a greased bowl.
Cover it and allow it to rise for 3-4 hours until it is 1 and 1/2 times its original size

Remove the dough on a work surface and knead it gently. Shape it into a thick rope.

Divide it into 6 equal portions using a dough cutter or a knife.

Shape each portion into a smooth ball like shape and place them on a parchment lined tray leaving enough gap to expand as they proof.
Set them aside to rise for about an hour.

Brush the buns with milk or egg white and sprinkle sesame seeds generously. Lightly press them into the dough.

Bake at 230 C (450 F) for about 15 - 17 minutes until the buns are done and browned on top. Cool them on a wire rack. Warm them lightly before using.

This recipe makes 6 buns.

Check out this video - How to shape the buns perfectly .

Recipe adapted from - Serious Eats 

Recipe of the month @ We Knead to Bake # 30 - Mexican Cemita Buns - by Aparna Balasubramanian (My Diverse Kitchen)

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  1. I don't think I've ever added cream to my bread. I am intrigued and will have to try it.

  2. AMAZING!!! Perfect for breakfast - Levan

  3. I loved this recipe and really want to try making the Mexican sandwiches with these buns considering the fact that they are really easy to make :) Looks amazing!
    Thanks for sharing!

  4. This is new to me.. Such a rich bun, looks very nice..

  5. so nicely done buns

  6. Nicely explained with step by step pics


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